Cooking device



Oct'. l0, 1950` B. w. BADENOCH COOKING DEVICE s sheets-sheet 1 Filed Jan. 25,4 1946 Nn mNl N Nm nn A mm HW\\ ,vl/Hu n Y mw ww om, mm W\v\ Nn .v TML nl E ,M IIIIIAMQ lllll al l ww m N\, Si

BENJAMIN WILSON BADENOCH B. W. BADENOCH oct. 1o, 195o COOKING DEVICE s sheets-sheet 2 Filed Jan. 25,1946

- f INVENTOR. BENJAMIN wlLsoN BADENocH ATTORNEY Oct- 10, 1950 B. w. BADr-:NocH 2,525,255

' COOKING DEVICE Filed Jan. 25, 1946 5 Sheets-Sheet 3 INVENTOR. BENJAMIN WILSON BADENOCH Patented Oct. 10, 19.50

UNITED STATES PATENT OFFICE COOKING DEVICE VBenjamin Wilson Badenoch,.Los Angeles, Calif.

Application January 25, 194'6, Serial No. 643,380

Claims. l

This invention `relates to cooking devices and, more particularly, to devices `formaking baked products, such as waffles andthe like.

lit is to be understood that Vthe device lhas various uses, such'as in the molding or cooking of any material where sticking to the molding or cooking surface is a problem, or where automatic ejection from the mold is desired. However, the invention is shown Aand described embodied in a wale iron.

The art of Vmolding and cooking batter onor between heated grills orthe like, is well known. Nevertheless, 5in the present commonly known art a number of diiiculties, inconveniences and problems are inherent, Aparticularly Vin the domestic waffle iron. Although various means have been proposed to solve these problems they have not been entirely satisfactory, las far as I fam aware.

Among these difficulties, inconveniences,and problems are the following: The space 'required for the device when it is in storage orIinuSe, is generally excessive; the method of filling is awkward; and thereis a serious problemin preventing sticking of the batter to the grill. This tendency of the batter to stick 'to the grillif the combination of batter consistency, grill temperature, and grill surface conditions are not just right, will result in the tearing of the cooked product when removal is attempted,and the :result is that cleaning of the grill surfaces is 1required before cooking maybe resumed. Even when the nal product is vremoved without external damage, the delicate internal structure is often fractured by the tension Vto which it is subjected when the grills are separated during removal. A further difcu'lty is inherent inthe present methods of removal ofthe waille in that there is danger of burning the vfingers of theoperator unless considerable care is exercised. Further, precise timing of the cooking period, 'in order to obtain a properly cooked product, is difiicult and/the result is "non-uniformity from Aone piece to the next.

t is an object of the `present invention to provide a device for cooking or baking waiiles 'and the like, which will overcome'the foregoing difficulties and inconveniences, 'and will solve the above problems.

It is another object of the invention yto prov-ide a vdevice of this character having vmechanically actuated means for breaking loose :any adhesion between the grillingsurfaces andthe cookedbatter to permit easy removal of the il'atter.

Still another object is A.to provide .a cooking idevice in which the cooking or` grilling surfaces are formed to vent air, steam or other gases so that it will not be trapped between .the .surfaces and the batter.

It is a furtherobject of the invention to cause said cooked batter to be spaced away from any protuberances of teeth in the molding and grilling surfaces so that said cooked batter may be moved freely in a 4direction parallel with said surface and permit easy removal either by hand or by mechanical means.

'It `is a fur-ther object of the invention to dispose the grills in -an upright or vertical position in order to conserve space and to permit filling to alpredetermined level in order to give uniformity in lwaiiie size and to facilitate removal of the cooked waffleby mechanical means.

A still further object of the invention is to provide spring loading of the opposed grills and molding surfaces in `order to hold the grills in intimate contact with each other along their vedges Yduring the lling of the device, and yet allow for expansion of the cooking batter by pushing vthe grills apart against the spring load. This results in a lighter texture for the product than would result if the grills were mechanically latched together.

It is fa lfurther object of the invention to provide a-device of this `character wherein the grill and molding surfaces are of such character as to minimize sticking -or adhesion of the cooking batter to said surfaces.

With vrespect to the last mentioned object, greatly improved results are attained by using aluminumor an Valuminum alloy for the base of the grills and the like, having a coating or plating of chromium. The aluminum or aluminum alloy provides high heat conductivity and promotes even heating lor baking of the batter, and the chrome plated surface is highly effective in preventing adhesion or sticking of thecooking batter tothe surfaces of the grills.

It is van `object of the invention to Aprovide a device of this character which is convenient and easily operated.

'It is another object/of the invention to provide a device Aof this character which will cook a wafe,'break its surfaces loose from the surfaces of the containing members 4and v.eject the waffle, when 'properly baked, to a position whereat it can be easily `removed from the device.

.Still anotherfobject ofthe invention is toprovidea Adevicefof rthis character lhaving two structures tfor disengaging both sides of the wafiie after it is cooked-'or baked.

It is a further object of the invention to provide a device of this character wherein all surfaces of the waffle are disengaged from adjacent structures.

A still further object of the invention is to provide a device of this character wherein the cooking members are laterally separable.

Still another object of the invention is to provide a device of this character that is automatically controlled.

Further objects and advantages of the invention will appear from the following part of the specification.

In the drawings, which are for illustrative purposes only,

Fig. 1 is a side elevation of a cooking device, partially in section, embodying the present invention;

Fig. 2 is an end view taken on line 2--2 of Fig. 1, and showing the mechanism in the closed position for baking;

Fig. 3 is a view similar to Fig. 2 but showing the device in the open position;

Fig. 4 is a section taken on line 4--4 of Fig. 2;

Fig. 5 is a section taken on line 5-5 of Fig. 3; and

Fig. 6 is a fragmentary view of a modification of the grill and plate.

Referring to Fig. 1. reference numeral I indicates a base to which a rectangular shell II is secured by welding, or by any other suitable means. Support members I2 and I3 are attached to the base and extend vertically within the shell adjacent the end thereof. Each support has a portion I4 which extends laterally :a

thereof toward each other, and to the ends of which transverse plates I are secured by welding or the like, or said plates may be formed integral with said portion I4. Each plate is provided with pins I6 adjacent the respective ends thereof. These pins support a cooking receptacle which will be more fully described hereinafter and may in some embodiments be located elsewhere on the cooking receptacle.

The supports I2 and I3 serve as guides for a frame, indicated generally at II, which comprises a pair of oppositely disposed plate members of substantially U-shaped construction. Each member includes vertically extending portions, indicated generally at I8, and a substantially horizontal portion I9 connecting the lower ends of the portions Il and I8.

The plates of the frame are disposed on opposite sides of the guides I2 and I3 and each plate includes a longitudinally extending portion adjacent respective sides of said guides. The vertical portions of the frame are connected together by pins 2l which normally extend beyond the outer face of the parts 20 of said frame, each end of the pins 2| having a head 22 to limit lateral movement of the frame members, and each of said pins having a, roller 23 secured thereto between the parts 20 of the frame. The rollers are so arranged that there are two adjacent the top of the vertical parts of the frame on opposite sides of the respective guides I2 and I3, and there are two on opposite sides of said guides adjacent the lower ends of said vertical portions, although, if desired, rollers need be provided only for one guide, particularly guide I2. The parts 20 of the frame are yieldingly urged toward each other by springs 24 vertically spaced apart and having their respective ends connected to said parts 20. The purpose of this arrangement will be described hereinafter.

Each of the parts 20 has a pair of vertically spaced outwardly extending arms 25, the upper and lower arms of said parts 20 being in hori- Zontal alignment with each other, and a pin or cam follower 26 is provided adjacent the end of each arm.

The frame I7 provides actuating means for the cooking receptacle, indicated generally at 2l, and comprising a pair of opposed members or grids 28 disposed vertically and dening a chamber 21a therein. The walls of the grids are relatively thin and inasmuch as both grids are of the same construction, a description of only one of them will be given.

Each grid is shown as having the usual pattern of inward projections or teeth which are arranged Ain rows, both vertically and horizontally. Each projection includes a square portion 29 secured to the body of the grid and a frustopyramidic free end portion 30. Each of the projections have a recess 3|, and the grid is provided with perforations 32 between the projections, in order to secure a better transfer of heat to the product being baked.

Adjacent each end of the grids is an outwardly extending flange 33, and each flange 33 is provided with a slot 34 in which the pins I5 are received, so that the upper ends of the grids are supported by said pins and said grids may have lateral movement. Each flange 33 also is provided with slots 35 which are in vertically spaced relationship to each other. These slots are all of the same conguration and each includes an upper vertical portion 3l, an outwardly and downwardly extending portion 38 and a second vertical portion 39, said slots receiving the pins 25.

Within the receptacle 21 each grid is provided with a member 40 which forms part of the cooking surface and which, for convenience, will be termed an anti-stick plate, or merely a plate.

' Each plate 4i) is provided with perforations 4I having a cross-sectional shape similar toI the cross-sectional shape of the portion 29 of the pro- P jections or teeth of the grid, so that the plate may However, the plates may move outwardly and inwardly relative to this normal position for a purpose to be hereinafter described.

The ends of the plates 40 extend outwardly of the grids and have laterally turned oppositely disposed anges 42 having slots 43 adjacent the upper ends in which the pins I6 are received. The flanges 42 are interposed lbetween the members 25 and the anges 33 of the grids, and the pins I6 serve to support the grids and plates adjacent their upper ends while the slots permit lateral movement of said plates.

I. Each of the anges 42 of the plates are also provided with a pair of vertically spaced slots 44 which extend in a generally vertical direction. Ihese slots include an upper vertical part 45, and outwardly and downwardly inclined part 46, a short substantially vertical portion 4'I, a downwardly'and inwardly inclined portion 48, and a downwardly and outwardly inclined portion 49. The pins 26 arev received in these slots as well as in'the slots 35, and as said pins traverse the slots relative movement between the grids and the plates is effected, as will be described in greater detail hereinafter.

- Resilient. meansy is provided for moving the atheists frame l1 from its Vlower position, `as shown in Figs. 1 and 2, to 'the raised -position shown in Fig. 3. This means comprises -a pair of springs 5D on opposite sides of Vthe guides l2 and i3, having their upper ends secured to pins 5l fixed in the respective guides I2-and l 3 adjacent the upper ends thereof. The opposite ends of the 'springs 50 are secured to pins 52 xed in lthe `respective frame parts adjacent the bottom of said frame.

During the cooking process the frame is in the lowermost position and is held in this position by a latch 53 `of a timing `device indicated generally at 5d. The latch 53 is adapted to engage an arm 55 which extends from -thep'art 2c of one oi the frame members, andthe free end ofthe arm 55 is held beneath the latch 53, as best shown in Fig. 2. The latch 53 is yieldingly urged to the outer position and has fa cam 'surface 55 which permits the arm 55 topass same so that the frame may be moved to the lower position by means of a handle -51 pivotally secured at 58 to a cage 59. The cage is a channel-like piece which straddles the rollers 23 on the adjacent side of the guide I2, and has openings adjacent the respective ends thereof for reception of respective pins 2i which retain said cage in position.

There is -a light spring ylil) which has `its ends attached respectively to the handle and cage, and is adapted to urge the handle in a clockwise direction as shown in Fig. V1.

The handle has a member 5I which extends downwardly thereof adjacent one of the parts 25 of the frame. VWhen the handle is urged downwardly the relative forces of the springs 5i) and 5G are such that the spring 60 will yield and the handle and member 6I will move to the position shown by solid lines in Fig. l, whereat the lower free end of said member 6I will engage a projecting arm 52 of the timing device 55. As the handle moves downwardly, carrying the frame to its lowermost position and loading same for its operative movement, the arm 62 will be moved downwardly to the position shown in Fig. 2. The arm 52 is connected to the well-known rack arrangement of the timing device, `for winding the clock mechanism thereof, said timing device being oi any well-known type. vThe timing device may also include the well-known thermostatic control which adjusts the -lengthof the timing interval to the temperature Vof the receptacle. IThe timing interval may also be manually adjustable by any Well known means, not sho-wn. When the frame il reaches the lower, cocked position, the arm 55 will be engaged by the latch 53 for holding said frame in said position. The handle 5l will be held in the above described solid line position due to the frictional engagement ofthe free end of member El with the arm 62, and the operation of the clockmechanism will be prevented as long as the arm 62 is in engagement with the member 5 i.

In order to start the timing mechanism, the handle is raised manually to the dotted line position shown in Fig. 1. gagement of the member 6'! with the arm G2. The clock mechanism will then begin to function and the arm 62 will begin to move upwardly. When the proper time interval has elapsed the arm $2 will be adjacent its upperlimit of movement and the appropriate mechanism oi the timing device will cause retraction of the latch 53 to permit the springs l5i) to raise the frame,

which will result in the breaking loose of the cooked batter from the adjacent cooking surfaces, as'willbe more fully described hereinafter.

Thepresent invention also `includes `means for This results in the disen-` 6' at least partially 'ejecti-ng the cooked-batter, and this means 'com-prises the substantially horizonta-l flanges G5, lformed by turning portions of the horizontal 'parts i9 of the frame ill' inwardly toward Veach other. 1

Heating means for cooking the product is also provided and comprises the usual resistance wir'es Sil on each side of the receptacle 2i, 'the ends of said wires being `attached -to terminals 55 Aand 66 for connection with -a suitable `source of velectr-ic current. While the fheatingmean's is shown as being disposed 'in the 'space between the shell l i and the receptacle, said heating means may be of any well-known type mounted integrally with -the parts 'to be heated, that is, the respective parts of the receptacle, and flexibly connected to the terminals -55 and 66.

The heating means and mold parts are so constructed and related as to maintain a substantially balanced temperature of the mold parts during the warm-up period and during a cooking operation. The inflow of heat to each mold part is proportional-tothe-area exposed to radiant heat fromthe wires 5d and the temperature rise-during preheating will be the same if the exposed area has the same ratio to vthe volume in both parts. During cooking heat transfer to the batter is-proportional to the surface area in contact "with fthe batter and if this area is in the same ratio 4to the volume in both Vparts the-temperature drop due to the cooling effect of the batter vwill be the same.

In the construction vshown this vbalancing ofthe heating and cooling eiiects is obtained by 'making 1 the openings 32 in the grids of the proper total area and by forming the recesses 5l in the grid teeth to reduce the volume of metal and to increase the area exposed to the heating means. have found that when the parts are proportioned about as Yshown an excellent heat balance is obtained so that very uniform cooking is provided.

The current to the wires or coils 64 may be controlled by any conventional switch or by a switch mechanism such as that 'indicated 'generally at lil, and which maybe of anywell known construction. In this arrangement the switch includes a lever 66 which is spivoted within the housing of the switchll and which has its free end disposed in the path of an arm t9 which extends laterally from the adjacent part 25 of the frame. The switch is so constructed and arranged that when the lever is in the upper position, as shown in Fig. 3, the switch is open and no current passes to the coils 54, and when said lever is disposed in the Ydownward position, as shown in Fig-2, the Vswitch is closed, said switch being so loaded as to be normally open. Thus, when the frame il is in its upper position, the current to the-coils .Se-isoff, and when said vframe is in its lower position, the switch is closed and the coils are heated.

In some embodiments, fit will bedesirable to use a switch at 51 of the well vknown thermo- .static type which will shut the current'oli when a predetermined temperature-ds reached within the device, and turn it on again when the temperature drops substantially below said predetermined temperature.

kIf'desired, the circuit for the coils 5d may also include a temperature indicating device l5, of any well-known type. Forexample, this device 'lll may be `thermostatically controlled for indicating, by a colored light (such as green) when the iron or device-hasbeen heated to the proper grilling or cooking temperature. The light may be viewed through an aperture il in the shell l I. Alternately, a red light may be in series with the above mentioned thermostat switch and will be extinguished when the switch shuts off the current at said predetermined temperature, thereby giving a visual indication that this temperature has been reached.

In operation, the frame Il is moved to the downward latched position, by means of the handle 51, as hereinabove described. The timing mechanism is then wound and the circuit to the coils 64 is then completed so that said coils begin to heat the receptacle. When the light of the indicator 'l0 indicates that the proper cooking temperature has been reached, batter is then poured into the chamber 21a of the receptacle through the funnel-shaped aperture 'l2 at the top of said receptacle, said aperture being defined by extensions of the upper edges of the grills 28. IThe proper level of the batter in the receptacle will be readily determined by experience. The handle 51 is then raised sufficiently to rotate the member 6| out of the path of the arm 62, thereby immediately starting the timing mechanism by release of said arm 62. It is to be noted that when the handle 51 is raised it assumes the dotted line position shown in Fig. l, and is limited in its clockwise movement by a stop i3 fixed in the cage 59, the hande being normally retained in the dotted line position by the spring 80.

Should the cooking batter expand, the sides cf the receptacle will move laterally outwardly against the loading of the springs 24. However, during this expansion each grid 21 and its respective plate 4B are held in the proper relationship by their mutual engagement with the pins 26.

A batter receptacle formed in a plurality of parts as shown provides an improved cooking operation in addition to facilitating removal of the cooked article. In filling a cooking device such as a wallie iron with batter a certain amount of air may be trapped between the batter and the cooking surfaces. Also during cooking, steam or gases may be released by the batter and be trapped between the batter and the cooking surfaces. This results in holding the batter away from the cooking surfaces so that it may not be uniformly cooked, and the presence of steam tends to soften the article so that a crisp, browned surface cannot be obtained.

With a receptacle or mold according to the present invention, the air, steam or gases are allowed to escape through the openings 4l in the plate 4B around the projections or teeth 30 so that the batter can contact the cooking surfaces uniformly throughout. It will be noted that escape of air, steam or gas can occur throughout the entire receptacle surface regardless of the fact that the two parts forming the surface may fit closely but that the spaces between the parts are too small to permit the escape of any batter. Thus the batter will be cooked uniformly throughout to provide an article of imrproved texture, flavor and appearance.

At the end of the proper time interval for cooking or baking the batter, the arm 62 will approach and reach its upper limit of movement.

.As said arm 62 reaches said position, the latch 53 will be retracted out of the path of the arm 55 and permit the springs 5|) to lift the frame from the lower position, shown in Figs. l and 2, to the upper position, shown in Fig. 3.

. As the frame is raised by the springs 50, the

pins 26 move along the cam-like grooves 35 and 44 of the grill or grid and plates respectively, and rst cause the plates to move outwardly into the recesses 3l of the grids, thus breaking the plates away from adjacent portions of the cooked wallie. The plates then return to their initial position whereat they rest against the surface of the waiiie and support it, whereupon the grids are moved laterally outwardly to a position whereat the teeth thereof are withdrawn beyond the planes of the outer sides of the waffle. The pins 26, in the cam-like grooves 35 and 44, then cause the plates to move slightly outwardly to release the wallie from lateral pressure, and the horizontal flanges G3 of the frame I'I then engage the lower edge of said wallie and through the nal portion of upward movement of the frame, raise the wallie upwardly through a slot ll provided therefor in the upper edge of the casing II, at which position the wallie may be easily removed with the fingers of the operator or with a fork or other implement without danger of burning the fingers of said operator.

It is to be noted that due to the fact that the pins 2G each are received in the respective grooves 35 and 44 of the grid and plate members, the above operation will occur to loosen and eject the wallie, whether the side parts of the receptacle are in the closed position or have been moved laterally outwardly due to expansion of the batter during the cooking process. If desired, the timing mechanism may have an emergency release such as the manually opei'ated lever 'i5 which projects through a slot I6 in the adjacent wall of the shell l I.

The invention also provides surface conditions for the grids and the plates, which will minimize sticking of the wallie to the surfaces thereof, as well as providing high heat conductivity to promote even heating of the wallie. In providing such surface conditions it has been found that the use of aluminum grids and plates, or grids and plates of aluminum alloy or the like, plated or coated with a thin layer of chromium material, provide the best characteristics i'or the above conditions. The aluminum or aluminum alloy provide the desired high and uniform heat conductivity which promotes even baking of the batter, and the chrome plating of the surface reduces to a minimum adhesion or sticking of the cooked batter to the surfaces of the grids and plates. It is to be particularly noted that this arrangement has been found to produce outstanding results.

In 1Eig. 6 there is shown an alternative arrangement of the projections of the grids. In this arrangement these projections are elongated members i8 which have free end portions 79 tapering inwardly. The plates lll have elongated slots 80 in which the projections are received. The general operation of the present cooking device wherein the projections are of the character shown in said Fig. 6, is the same as that described in connection with the arrangement shown in Figs. l to 5 inclusive. It is to be noted that the projections 65 extend transversely of the grids, and when said grids are in the vertical position the baked wallie is moved longitudinally of said projections.

It should be noted that although the embodiment of the invention shown and described herein is in the vertical position, the novel features of construction will be equally operable and advantageous when used horizontally or at any other angle. Should the device be horizontally arranged, filling could be accomplished in the lconventional way by lifting the upper grid and .plate up from the lower grid and plate and the batter poured `directly onto the latter, after vwhich the upper member or grid would be replaced and the automatic cooking., releasing ejection of the cooked product would follow in sequence similarly as in the vertical embodiment, with the difference that saidv product would vbe ejected laterally.

It is also understood that a single grid and automatic stick plate will be advantageous in cooking or. for molding whenfonly Aoneside Aof the batter is in contact with the molding surface.

In fact, in any application where a material is to be molded, the vfeatures of the invention will.

be useful in releasing the material from the mold and guiding it during ejection.

It is also to be understood that the device may be used in a multiple batter arrangement, or in a continuous plate-like arrangement for continuous molding material where releasing and guiding material after molding is a problem.

I claim as my invention:

1. In a cooking device, the combination of a receptacle comprising a pair of toothed grids dening a chamber, means mounting said grids for relative lateral movement; a, support lfor said receptacle; plates within the-chamber in laterally spaced relationship to each other throughout the major part of their areas, YSaid plates having perorations in which the teeth of the grids are slidably received, means mounting said plates for lateral movement relative to said grids and to each other and means for Veiiecting said movements of the grids and plates. v

2. The invention defined by claim l, wherein said means moves the plates laterally outwardly relative to the grid members and returns'them to substantially their original position, `whereat they will engage the cooked batter, then moves the grids laterally outwardly relative to said plates and finally moves said plates a limited amount laterally outwardly relative to each other.

3. The invention defined by claim 1, wherein said means is so constructed and arranged as to first move the plates laterally outwardly relative to the grids and return them to substantially.r

their original position, whereat they will engage the cooked batter, then move the grid members laterally outwardly to a position whereat the teeth of said grids clear the adjacent sides of the cooked batter and finally move the plates a limited amount laterally relative to each other to release the. cooked batter; and means for ejecting from the receptacle the product cooked therein.

4. In a cooking device, the combination of: a receptacle having an interior chamber and having a pair of structures for each side thereof; each of the structures'including a plurality of relatively movable parts intertting so that portions of all of the parts are exposed at the interior surface of the chamber and means for moving the parts relative to each other first in one direction and then vin the other for disengaging the same from the adjacent sides of a product cooked in the chamber.

5. In a cooking device, the combination of: a receptacle comprising a pair of laterally separable members defining a chamber; means for supporting the receptacle in a substantially vertical position; anti-stick plates within the chamber in laterally spaced relationship to each other and to said members, said plates being arranged for latratgeber;

eral movement relative to each other and to said v into engagement with eachother for permitting ward and away from the cooking surface andl means for moving `one of the parts relative to another away from the cooking surface and for thereafter moving said other of the parts `relative to said one away from the cooking surface suecessively to loosen a cooked article from the parts.

7. A cooking device comprising a pair of relatively 'movable structures each including elongated spaced strips, thev strips intertting to form a, cooking surface, a support individually supporting the structures for individual movement toward and away from the cooking surface and means for moving one of the structures relative to the other away 'from the cooking surface and for thereafter moving the other structure relative to the one structure away from the cooking surface.

Y 8. A cooking device comprising a grid having a series of projections thereon, a plate fitting on the grid and having a series of openings therein to 'receive the projections, the plate and Vprojections for'ming a cooking surface at one side, and heating means -Vadjacent the other side 'of the grid and plate, the grid having openings therein through which the plate is exposed to radiation from the heating' means.

A9. In a cook-ingv device for cooking batter, a structure forming a cooking surface to receive and hold batter during cooking, said structure being formed by a plurality of separate intertting parts one of which has apertures therethrough and the other of which includes portions fitting in the apertures and having openings therethrough between said portions, said parts intertting with a relatively small clearance therebetween to dene relatively narrow elongated apertures to vent steam and gases but of such small width as to prevent the passage of batter.

l0. A cooking device comprising a plurality of relatively moveable structures each having a plurality of spaced parts, the parts of the structures intertting to form a cooking surface, cam mechanisrn movable relative to the structures, and connections between the structures and the cam mechanism operative upon relative movement of the structures and the cam mechanism nrst to move one of the structures relative to another away from the cooking surface and then to move said other of the structures relative to said one of the structures away from the cooking surface.

l1. A cooking device comprising a, pair of side structures spaced throughout their central portions to define a chamber capable of holding batter, each' of the side structures including a pair of plates having intertting parts movable laterally of the chamber, heating means to heat the side structures, and control means to move the plates of each pair relative to each other rst in one direction and then in the other to release a cooked article rst from one of the plates and then from the other.

l2. A cooking device comprising a plate formed with an opening therein, a member iitting slidcompletely from both the plate and the member.

13. A cooking device comprising a frame, a pair of plates mounted on the frame for individual movement, the plates having slidably in- -terfitting parts thereon forming a cooking surface, cooperating cam parts on the frame and the plates respectively for moving the plates laterally of the cooking surface, one of said parts having a compound cam surface to cause relative movement of the plates rst in one direction and then in the other, and means to cause relative movement of the cam parts to produce said relative movement of the plates.

14. A cooking device comprising a frame, a pair of plates mounted on the frame for linear sliding movement, the plates having slidably intertting parts thereon forming a cooking surface, cooperating cam parts on the frame and the plates respectively for moving the plates relative to each other transverse to the cooking surface as the plates slide on the frame, one of said parts comprising an elongated compound cam track to causev relative movement of the plates rst in one direction and then in the other.

15. A cooking device comprising a batter supporting unit formed of separate parts each having spaced portions, the spaced portions intertting to dene a batter supporting surface at one side of the unit and there being openings between the spaced portions so that they are exposed at the other side of the unit, heating means on the other side of the unit to supply heat thereto by radiation, the volumes of said parts being in substantially the same ratio to the area thereof exposed to the heating means and at the cooking surface whereby the temperature of the parts Will remain substantially balanced during operation.

BENJAMIN WILSON BADENOCH.

REFERENCES CITED The following references are of record in the le of this patent:

UNITED STATES PATENTS Number Name Date 677,648 Eugster July 2, 1901 1,124,363 Valentine Jan. 12, 1915 1,546,347 Simmons July 14, 1925 1,641,455 Quatman Sept. 6, 1927 1,659,610 Noeth et al Feb. 21, 1928 1,746,698 Galer Feb. 11, 1930 1,862,965 Maragos June 14, 1932 1,954,022 Noeth et al Apr. 10, 1934 1,978,872 Warton Oct. 30, 1934 2,091,324 Leichter Aug. 31, 1937 2,171,510 Stirgwolt Aug. 29, 1939 2,300,061 Purpura Oct. 27, 1942 2,355,153 Gomersall Aug. 8, 1944 2,359,580 Poole Oct. 3, 1944 2,387,586 Humphrey Oct. 23, 1945 FOREIGN PATENTS Number Country Date 26,981 Australia May 30, 1931 224,904 Great Britain June 11, 1925 

